Sfoglini Chili Pepper Fusilli with Zucchini and Anchovies
A fresh puree of Cherry Bomb peppers is added to organic durum semolina to give this triple-layered helix shaped pasta its mild spiciness and vibrant color. Tossed with fresh cherry peppers that have been sautéed with zucchini, salty anchovies, and briny capers, this dish is spicy and full of flavor.
MAKES FOUR SERVINGS
8 oz. Sfoglini Chili Pepper Fusilli
4 fresh basil leaves, cut into a chiffonade
4 tbsp. extra-virgin olive oil, divided
2 small cherry peppers, minced
5 oz. zucchini, diced
1 oz. anchovies, packed in oil
1 tbsp. capers, chopped
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
Heat 2 tablespoons of olive oil in a large pan over high heat. Add the cherry peppers and zucchini, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
Add the anchovies and break them up with a spoon, about 1 minute. Add 1/8 cup of pasta water and use a wooden spoon to scrape up any browned bits stuck to the pan. Add the capers and stir until the vegetables are tender, about 2 minutes.
Meanwhile, cook the Sfoglini Chili Pepper Fusilli in a pot of boiling salted water until it’s slightly undercooked, 4 to 5 minutes. Drain and add the pasta to the vegetables. Cook, stirring occasionally, until al dente, 1 to 2 minutes. Turn off the heat, and add the remaining 2 tablespoons of olive oil. Toss the mixture together until the sauce begins to thicken, about 2 minutes. Add the Parmesan cheese and basil and stir until incorporated.
Divide the pasta among four serving bowls. Top each serving with more grated Parmesan, and season to taste with salt and pepper.